In a medium saucepan, combine water, unsalted butter, and granulated sugar. Bring to a boil, then remove from heat and stir in sifted flour until a ball forms.

Allow the choux pastry to cool slightly, then add eggs one at a time, mixing well until smooth and shiny.

Preheat the oven to 400°F (200°C). Pipe 4-inch logs of choux pastry onto a baking sheet lined with parchment paper.

Bake for 20-25 minutes or until puffed and golden brown. Avoid opening the oven door.

While cooling, whisk together heavy cream, lemon zest, lemon juice, and powdered sugar, then add cornstarch and whisk until thick and creamy.

Once the eclairs are cool, make a slit in the side and fill with lemon cream filling using a piping bag.

For raspberry glaze, combine raspberries and sugar in a saucepan and cook for 5-7 minutes until broken down. Strain and thicken.

Dip the tops of filled eclairs in the cooled raspberry glaze and let set for 10-15 minutes before serving.